My Art of Cooking

Tried and Tested

Chicken Fajita and Rice Soup

enchilada-soup-2

Ingredients

  • 1 cup boiled rice
  • 1 cup colored bell peppers, chopped into 1/2-inch pieces
  • 1 cup chopped yellow onion (2 small)
  • 2 cloves garlic, minced
  • 1 Tbsp olive oil
  • 2 1/2 cups chicken broth
  • 1 can diced tomatoes
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 3/4 tsp oregano
  • Salt and freshly ground black pepper
  • 250 gm chicken mince
  • 1/2 can kidney beans, drained and rinsed
  • 1/2 can white beans, drained and rinsed
  • 1/3 cup chopped cilantro
  • 2 Tbsp fresh lime juice
  • Sour cream for serving (optional)

Directions

  1. Heat olive oil in a large pot over medium-high heat. Add onion and saute 3 minutes, add garlic and chicken saute till chicken changes its color.
  2. Pour in chicken broth diced tomatoes and colored peppers.
  3. Stir in chili powder, cumin, paprika, oregano and season with salt and pepper to taste. bring to a boil.
  4. Reduce heat to medium, cover and simmer until chicken has cooked through stir in red beans, white beans and lime juice.
  5. Add the rice to serving bowl, pour soup over rice and sprinkle cilantro.
  6. serve warm with cheese and sour cream if desired.
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